Lentil Eggplant Bolognese Sauce
Ingredients
- 2/3 lb. linguini or any pasta
- 1 medium onion, finely chopped
- 1/2 medium eggplant, chopped
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 28 oz. can crushed tomatoes
- 1 medium zucchini, sliced
- 1/2 cup marinated artichokes, drained
- 1 cup cooked lentils
- 1-2 tsp salt, to taste
- 1/2 tsp pepper
- Fresh parsley for garnish
- Chili flakes for garnish
Preparation
Cook pasta to al dente in salted water, drain, and drizzle with a bit of olive oil, then toss.
Saute 1 medium zucchini sliced with 1 tsp oil until lightly browned.
In a large pan, add onion, oil, and eggplant; cook until soft, about 15 minutes, stirring often and partially covered.
Add garlic and cook for 1 minute.
Add basil, oregano, and crushed tomatoes; stir and simmer for 10 minutes.
Add all remaining ingredients and pasta, stir, and sprinkle with garnish.
